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Flavorful Smoked Pulled Pork Sliders Recipe with Easy Crunchy Coleslaw

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Tender, juicy smoked pulled pork piled on soft buns with a crunchy, tangy coleslaw for a perfect balance of smoky richness and fresh texture. Ideal for casual gatherings and comfort food lovers.

Ingredients

Scale
  • 4 to 5 pounds pork shoulder (pork butt), well-marbled
  • 2 tablespoons yellow mustard
  • 1/4 cup packed brown sugar (50 g)
  • 2 tablespoons paprika (smoked paprika preferred)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground black pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon chili powder (optional)
  • Wood chips for smoking (hickory or apple wood recommended)
  • 3 cups shredded green cabbage (300 g)
  • 1 cup shredded carrots (100 g)
  • 1/4 cup finely sliced red onion
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons olive oil or light vegetable oil
  • Salt and freshly ground black pepper to taste
  • 1/2 teaspoon celery seeds (optional)
  • 12 slider buns or small soft rolls (brioche buns recommended)
  • Pickles, sliced (optional)
  • Bone Suckin’ Sauce (optional finishing drizzle)

Instructions

  1. Trim excess fat from the pork shoulder, leaving some for moisture. Pat dry with paper towels. Spread a thin layer of yellow mustard all over the meat to help the rub stick (about 2 tablespoons).
  2. In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and chili powder if using. Mix well.
  3. Generously coat the pork shoulder with the spice rub, pressing it into the meat on all sides. Let it rest at room temperature while you prepare your smoker (about 30 minutes).
  4. Preheat smoker or grill to a steady 225°F (107°C). Add soaked wood chips to the coals or smoker box for smoke flavor.
  5. Place the pork shoulder fat side up on the smoker grate. Close lid and smoke for approximately 6 to 8 hours, or until the internal temperature reaches 195°F to 205°F (90°C to 96°C).
  6. Check temperature every hour after the first 4 hours to maintain steady heat and add wood chips or charcoal as needed. Avoid opening the lid too often.
  7. Remove pork from smoker and tent loosely with foil. Let it rest for 30 minutes to allow juices to redistribute.
  8. While pork rests, combine shredded cabbage, carrots, and red onion in a large bowl. Whisk apple cider vinegar, honey, olive oil, salt, pepper, and celery seeds until blended. Pour dressing over vegetables and toss well. Adjust seasoning to taste.
  9. Using forks or meat claws, shred the pork into bite-sized pieces, discarding excess fat. Mix in any juices from the resting foil for moist texture.
  10. Lightly toast or warm slider buns on a baking sheet or grill for 5 minutes just before serving.
  11. Assemble sliders by piling pulled pork onto buns, adding a generous scoop of crunchy coleslaw, and topping with pickles if desired. Drizzle with Bone Suckin’ Sauce if using.

Notes

Maintain steady smoker temperature between 225°F and 250°F. Let pork rest after smoking to retain juices. Dress coleslaw just before serving to keep it crunchy. Use a meat thermometer to ensure perfect tenderness. Hickory wood gives classic BBQ flavor; apple wood offers a milder, sweeter smoke. For gluten-free, swap slider buns with gluten-free rolls or lettuce wraps. Adding a splash of apple juice or BBQ sauce during shredding can add moisture if pork seems dry.

Nutrition

Keywords: pulled pork sliders, smoked pork shoulder, coleslaw recipe, BBQ sliders, smoked pulled pork, easy pulled pork, party food, comfort food

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